Beef strips are coated in cornflour to create a crisp coating whilst frying, before being tossed through a tasty sauce made of hoisin & rice wine vinegar. Thin strips of carrot are added at the last minute for some crunch. These saucy beef strips are then served over steaming basmati rice. This dish is divine from the first bite to the last!
Mongolian-style Beef Strips
Mongolian-style Beef Strips
with basmati rice & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Beef Strips
- Carrot
- Cornflour
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Hoisin Sauce
- Rice Wine Vinegar
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
JAZZY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY SAUCY
Place 5ml of the cornflour in a bowl. Slowly pour in 80ml of water, stirring continuously. Mix in the hoisin sauce and the rice wine vinegar. Set aside.
CRISPY BEEF
Place a pan over medium-high heat with enough oil to cover the base. In a bowl, toss the remaining cornflour with the beef strips and seasoning. When hot, fry the coated beef until crispy, 45-60 seconds per side. Drain on paper towel. Reserve 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan with the reserved oil to low-medium heat. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin and vinegar sauce and the carrot matchsticks. Simmer until sticky and glossy, 1-2 minutes. Remove from the heat, add the cooked beef strips, and season.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian beef and veg. Garnish with the chopped parsley. Enjoy, Chef!
White Basmati Rice - 75ml
Cornflour - 30ml
Hoisin Sauce - 15ml
Rice Wine Vinegar - 10ml
Beef Strips - 150g
Garlic Clove - 1
Carrot - 240g
Fresh Parsley - 3g
JAZZY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY SAUCY
Place 10ml of the cornflour in a bowl. Slowly pour in 160ml of water, stirring continuously. Mix in the hoisin sauce and the rice wine vinegar. Set aside.
CRISPY BEEF
Place a pan over medium-high heat with enough oil to cover the base. In a bowl, toss the remaining cornflour with the beef strips and seasoning. When hot, fry the coated beef until crispy, 45-60 seconds per side. Drain on paper towel. Reserve 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan with the reserved oil to low-medium heat. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin and vinegar sauce and the carrot matchsticks. Simmer until sticky and glossy, 1-2 minutes. Remove from the heat, add the cooked beef strips, and season.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian beef and veg. Garnish with the chopped parsley. Enjoy, Chef!
White Basmati Rice - 150ml
Cornflour - 60ml
Hoisin Sauce - 30ml
Rice Wine Vinegar - 20ml
Beef Strips - 300g
Garlic Clove - 1
Carrot - 240g
Fresh Parsley - 5g
JAZZY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY SAUCY
Place 15ml of the cornflour in a bowl. Slowly pour in 240ml of water, stirring continuously. Mix in the hoisin sauce and the rice wine vinegar. Set aside.
CRISPY BEEF
Place a pan over medium-high heat with enough oil to cover the base. In a bowl, toss the remaining cornflour with the beef strips and seasoning. When hot, fry the coated beef until crispy, 45-60 seconds per side. You may need to do this step in batches. Drain on paper towel. Reserve 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan with the reserved oil to low-medium heat. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin and vinegar sauce and the carrot matchsticks. Simmer until sticky and glossy, 1-2 minutes. Remove from the heat, add the cooked beef strips, and season.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian beef and veg. Garnish with the chopped parsley. Enjoy, Chef!
White Basmati Rice - 225ml
Cornflour - 90ml
Hoisin Sauce - 45ml
Rice Wine Vinegar - 30ml
Beef Strips - 450g
Garlic Cloves - 2
Carrot - 480g
Fresh Parsley - 8g
JAZZY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY SAUCY
Place 20ml of the cornflour in a bowl. Slowly pour in 320ml of water, stirring continuously. Mix in the hoisin sauce and the rice wine vinegar. Set aside.
CRISPY BEEF
Place a pan over medium-high heat with enough oil to cover the base. In a bowl, toss the remaining cornflour with the beef strips and seasoning. When hot, fry the coated beef until crispy, 45-60 seconds per side. You may need to do this step in batches. Drain on paper towel. Reserve 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan with the reserved oil to low-medium heat. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin and vinegar sauce and the carrot matchsticks. Simmer until sticky and glossy, 1-2 minutes. Remove from the heat, add the cooked beef strips, and season.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian beef and veg. Garnish with the chopped parsley. Enjoy, Chef!
White Basmati Rice - 300ml
Cornflour - 125ml
Hoisin Sauce - 60ml
Rice Wine Vinegar - 40ml
Beef Strips - 600g
Garlic Cloves - 2
Carrot - 480g
Fresh Parsley - 10g
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